Black Sesame Mochi Muffin (NO MIXER)
User Reviews
5
Black Sesame Mochi Muffin (NO MIXER)
Description
The Black Sesame Mochi Muffin (NO MIXER) uses glutinous rice flour and black sesame powder to create a soft, chewy texture distinct from typical wheat-flour muffins. Butter is melted with whole and coconut milk to ensure moistness, and eggs provide structure. The batter is thin and runny but lumpy-free, baked in a standard muffin tin into individual portions. The black sesame powder lends a nutty, earthy flavor that is balanced by white sugar; optional dark chocolate can be added for contrast and extra depth.
Without gluten, these muffins are denser and moister, with no need for overmixing. Coconut milk contributes additional richness and softness. Baking powder is used as the leavening agent. The muffins develop a subtle contrast if white sesame seeds are sprinkled on top before baking.
Enjoy the muffins shortly after baking for best texture. They can be stored in an airtight container for a day or two but may lose softness over time. Refrigerate if keeping longer, and reheat gently before serving. These muffins offer a distinct alternative to traditional wheat muffins with a unique flavor profile and chewy mochi-like bite.
Ingredients
Wet ingredients
- 4 Tablespoons butter 56.8g or 2 oz. If you use salted butter, omit the salt later, unsalted
- 1 Cup milk UHT is OK. (240g/ 8.6 oz) This is crucial for soft muffins. If not, they'll be as hard as a rock!, whole
- ⅝ Cups coconut milk 150g/ 5.3 oz. Substitute: 30g/ 1.06 oz coconut cream to 120g/ 4.23 oz water
- 2 egg beaten. If you omit the egg, add an extra teaspoon of baking flavor but note that the muffins will be flatter and denser. I suggest scooping into 10-11 muffins instead of 12 to compensate for the loss in volume, large
Dry ingredients
- 2 Cups glutinous rice flour
- 6-8 Tablespoons black sesame powder Here's a recipe to make your own sesame powder. I use 3 Tablespoons if I make this without chocolate and 4 Tablespoons if I add the chocolate fevers. (Black sesame is nutty and earthy so if you use too much, without the sweetness of the chocolate, the mochi cupcakes will taste bitter. Too little and you won't taste the sesame!)
- 1½ Cups white sugar We're using more sugar than in the matcha mochi muffin recipe to counter the earthiness of the black sesame. You can use light brown sugar instead (but not dark brown.) I find the taste nicer but it detracts from the black sesame flavor. Remember to weigh it as brown sugar is notorious for clumping (You want 300g or 10.6 oz.)
- 1 teaspoon baking powder NOT Baking Soda!!
- ½ teaspoon salt Omit if you use salted butter
Optional Filling
- 24 dark chocolate You can omit this but, in my opinion, chocolate and black sesame go together beautifully!, fevres
Instructions
- Preheat the oven to 350F/ 157C fan/ 177C.
Wet ingredients
- Melt the butter in a small pot with the whole milk and coconut milk over low heat. Don't let the mixture boil!
- Whilst the butter melts, whisk the eggs till well-combined
Dry Ingredients
- Mix the sweet rice flour, black sesame powder, baking powder, salt and sugar in a large bowl till well-mixed. (The mix will never look black- rather it will be a mix of white and black.)You do not need to sieve the dry ingredients.
Mixing
- Pour the melted butter followed by the beaten eggs into the dry ingredients then stir well till no lumps remain.Note: You will see bubbles forming and get a thin, runny batter. There is no gluten in the flour so don't working about over-mixing. We want to whisk till no lumps remain.
- Once the batter is smooth, scoop into an oiled or buttered muffin tray. Use an ice-cream scoop or ¼ Cup scoop to help you get an equal amount of batter in each muffin.Top with the white sesame seeds, if using.
- If using, place 2 chocolates in each muffin. (Do not add the chocolate to the large bowl of butter then scoop, as you won't be able to control the distribution of the chocolate in that case!)
- Bake for about 45 minutes, or till the exterior is crisp and golden.Note: Do not overbake or the muffins will be hard!
Notes
- Consume these mochi muffins soon after baking to enjoy their optimal soft and chewy texture.
- Store in an airtight container for 1-2 days at room temperature; refrigeration can extend freshness but requires reheating to soften.
- Using coconut milk is essential to keep muffins moist; substitute coconut cream diluted with water if needed.
- If omitting eggs, add extra baking flavor and reduce muffin count per batch to maintain texture and volume.
- Adjust black sesame powder amount carefully, as too much can add bitterness without added sweetness from chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 74g | 25% |
| Protein | 9g | 18% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 164mg | 7% |
| Potassium | 508mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 39g | 78% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
